Ingredients Jump to Instructions ↓

  1. 2 cups frozen sweet peas, run under cool water to thaw

  2. 1 (14 1/2-ounce) can vegetable broth

  3. 1/2 cup canola oil

  4. Sea salt and freshly ground black pepper

  5. 3 tablespoons canola oil

  6. 1 tablespoon red chili paste , such as Sambal

  7. 1/2 lemon, juiced

  8. 1 cup fresh lump crab meat, picked through

  9. 1/4 bunch fresh mint leaves, chopped

  10. Pinch sea salt

Instructions Jump to Ingredients ↑

  1. Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream to emulsify the mixture. Add the lemon juice then chill in the refrigerator for 1 hour.

  2. To make the spicy crab, whisk the canola oil , chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups, about 3/4 full, with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve immediately.


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